Are you craving something tangy, zesty, and super delicious for dinner tonight? Well, I’ve got you covered with this amazing lemon pepper chicken recipe that’s become a total game-changer in my kitchen! As a busy person who values both flavor and efficiency, I’m always on the lookout for recipes that deliver big on taste without requiring hours in the kitchen.
Lemon pepper chicken has become my go-to weeknight dinner hero. It combines juicy, tender chicken with that perfect balance of bright citrus and spicy black pepper that makes your taste buds dance! The best part? You can have this on the table in about 20 minutes with ingredients you probably already have in your pantry.
So let’s dive into how to make this mouthwatering dish that’ll have your family asking for seconds!
Why You’ll Absolutely LOVE This Lemon Pepper Chicken Recipe
Before we get cookin’, let me tell you why this recipe deserves a permanent spot in your dinner rotation
- Simple Ingredients, Bold Flavor – With just chicken and pantry staples, you’ll create something truly delicious
- Weeknight MVP – One pan and about 20 minutes is all you need!
- Picky-Eater Approved – Even the fussiest eaters tend to enjoy these flavors
- Versatile – Pairs beautifully with almost any side dish
- Buttery and Zesty – The perfect combo of rich butter and bright lemon
Ingredients You’ll Need
For this recipe, you won’t need to make a special trip to any fancy grocery stores. Here’s your shopping list:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 8 ounces each) OR 4 chicken cutlets
- ½ cup all-purpose flour
- 2-3 tablespoons lemon pepper seasoning (divided)
- 1-2 teaspoons kosher salt (divided)
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
For the Sauce:
- 1 cup low-sodium chicken stock
- Juice of ½ small lemon
- 1-2 cloves garlic (optional but recommended!)
- Fresh parsley and lemon slices for serving (totally optional)
Two Easy Methods to Make Lemon Pepper Chicken
I’m gonna share TWO fantastic ways to make this dish depending on what you prefer – a pan-seared version that’s quick and creates a lovely pan sauce, or an oven-baked version that’s more hands-off. Both are delicious!
Method 1: Pan-Seared Lemon Pepper Chicken (20 Minutes)
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Prepare your chicken cutlets: If starting with regular chicken breasts, slice each breast horizontally into two even pieces. This helps them cook quickly and evenly. I find this easier than pounding, but you can totally pound them if you prefer!
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Make your seasoned flour: In a shallow dish, combine the flour, 2 tablespoons lemon pepper seasoning, and 1 teaspoon kosher salt.
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Dredge the chicken: Working one piece at a time, coat the chicken in the flour mixture, shaking off any excess. This light coating will help create a beautiful golden crust.
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Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 2-3 minutes per side. Remove from pan and set aside.
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Make the sauce: Add butter to the same skillet. Once melted, add chicken stock, 1 teaspoon lemon pepper seasoning, ½ teaspoon salt, and lemon juice. If using garlic, add it now and cook for 30 seconds before adding the liquids. Whisk to dissolve all those flavorful browned bits from the bottom of the pan.
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Finish cooking: Once the sauce is bubbling, reduce heat to low, return chicken to the pan, cover, and simmer for 8-10 minutes until chicken is completely cooked through (internal temp of 165°F).
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Serve: Plate the chicken, spoon sauce over top, and garnish with parsley and lemon slices if desired.
Method 2: Oven-Baked Lemon Pepper Chicken (30-35 Minutes)
If you prefer a more hands-off approach:
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Prep: Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
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Season chicken: Pat chicken breasts dry with paper towels. Cut them in half lengthwise. Place in a bowl and toss with ¼ cup vegetable oil, 1 teaspoon garlic salt, and 1 teaspoon black pepper until fully coated.
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Bake: Place chicken on prepared baking sheet and bake for 20-25 minutes until internal temperature reaches 165°F, turning halfway through cooking.
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Make lemon butter: While chicken bakes, combine ½ cup melted butter, 2 tablespoons lemon pepper seasoning, 1 tablespoon fresh lemon juice, and zest from one lemon in a small bowl.
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Finish with broiler: Once chicken is cooked, brush both sides with the lemon butter mixture. Turn on broiler and broil chicken for a few minutes until nicely browned (watch carefully so it doesn’t burn!).
Pro Tips for Perfect Lemon Pepper Chicken
After making this recipe approximately a zillion times, I’ve picked up some tricks:
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Fresh lemon is key! Bottled juice just doesn’t provide the same bright flavor. Plus, you need that zest for maximum lemon power!
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Don’t skip the dredge. That light flour coating helps the chicken brown beautifully and adds body to the sauce.
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Want it creamy? For a richer version, stir 1-2 tablespoons of heavy cream into the sauce before adding the chicken back to the pan.
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Double the sauce. If you’re serving this with pasta or rice, consider doubling the sauce ingredients so you have plenty to spoon over your sides.
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Watch the salt. Store-bought lemon pepper seasoning often contains salt, so adjust accordingly.
What to Serve with Your Lemon Pepper Chicken
One of the things I LOVE about this recipe is how versatile it is! Here are some of my favorite pairings:
Starches:
- Rice (any variety works great!)
- Pasta (especially orzo or angel hair)
- Mashed potatoes
- Crusty bread for sopping up that amazing sauce
Veggies:
- Roasted broccoli
- Green beans almondine
- Caesar salad
- Greek salad
- Roasted Italian vegetables
Common Questions About Lemon Pepper Chicken
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless thighs work great. They may need slightly longer cooking time.
Q: What if I don’t have lemon pepper seasoning?
A: You can make your own by mixing lemon zest, black pepper, and a bit of salt. The recipes above use this method!
Q: How do I store leftover lemon pepper chicken?
A: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months.
Q: Can I make this ahead for meal prep?
A: Yes! This chicken reheats beautifully. For best results, store the chicken and sauce separately, then reheat gently.
Q: Is this recipe gluten-free?
A: Not as written, but you can easily substitute the all-purpose flour with a gluten-free flour blend.
Why Lemon and Pepper Work So Well Together
Have you ever wondered why lemon pepper is such a classic combo? The bright, tangy flavor of lemon perfectly balances the earthy, slightly hot flavor of black pepper. The acidity of the lemon also helps tenderize the chicken, making it juicier and more flavorful when cooked.
I find something almost magical about how these simple flavors combine to create something so much greater than the sum of their parts. And once you’ve mastered the basic recipe, you can use this same flavor profile on everything from fish to roasted potatoes!
My Final Thoughts
Lemon pepper chicken has seriously saved my dinner plans more times than I can count. It’s one of those recipes that feels special enough for company but is easy enough for a Monday night when you’re exhausted and just want something tasty without a ton of effort.
What I love most is how flexible this recipe is – you can dress it up or down depending on the occasion. Serve it over pasta with a side salad for date night, or keep it simple with steamed veggies for a healthy weeknight dinner.
Whether you choose the pan-seared or oven-baked method, I guarantee this lemon pepper chicken will become a regular in your meal rotation. It’s just that good!
So what are you waiting for? Grab those lemons and chicken, and let’s get cooking! I’d love to hear how your lemon pepper chicken turns out – drop me a comment below!
P.S. – Don’t forget to save some for lunch the next day… if there’s any left! This chicken makes AMAZING leftovers in salads or wraps!
Lemon Pepper Chicken Ingredients
It only takes a few simple ingredients to make this delicious lemon pepper chicken. They’re so simple, in fact, you might only have to shop for the chicken. Anything you might happen to need is found easily at any grocery store anywhere.
- Boneless skinless chicken breasts, cut in half, lengthwise
- Vegetable oil
- Garlic salt
- Black pepper
- Melted butter
- Lemon pepper seasoning
- Lemon juice
- Zest from lemon
How to Store and Reheat Lemon Pepper Chicken Leftovers
Refrigerate your chicken for up to 3 days in an airtight container. For longer storage, wrap the chicken in plastic wrap and freeze it for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the chicken, defrost it if frozen. Then, place it in a covered baking dish and bake at 350 until heated through.